New Orleans French Toast Casserole Recipes

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. , Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired.

Steps:

• In a saucepan, combine the corn syrup, brown sugar, and butter.
• Cook until butter is melted and the mixture is bubbly.
• Pour the mixture into a 9x13-inch pan.
• Arrange the bread in the pan, making 2 layers.
• In a large bowl, combine eggs, milk, and vanilla.
• Pour the mixture over the bread. (Can be refigerated over night if desired).
• Bake at 350 degrees for 45 minutes.
• Lift edges of the bread with a spatula, and invert onto a serving plate.
• Spoon the sour cream over the toast, and alternate kiwi and strawberries on top.
• Serve immediately.
• I used strawberries only.

Steps:

• Spray a 12 x 8 inch casserole or baking dish with nonstick spray or lightly grease with butter.
• Arrange slices of bread across bottom of dish, completely covering bottom (squeeze in more if the bottom shows).
• In a mixing bowl, combine eggs, half and half, sugar and nutmeg; beat well.
• Pour evenly over the bread, then cover dish with plastic wrap and refrigerate overnight.
• Before baking, preheat oven to 375 degrees F.
• Uncover, and bake in preheated oven for 20-25 minutes or until puffed and golden brown.
• Meanwhile, prepare sauce, by melting butter in a skillet over medium heat.
• Add the pears, and cook 2 minutes or until tender, stirring occasionally.
• In a small bowl, combine water and cornstarch, blending well; add honey and cornstarch to the pears and cook 2 minutes, stirring, or until mixture thickens and is bubbly.
• Serve sauce over French toast.